Description
A delicious alternative to classic eggy bread for a weekend morning – or for a quick weekday lunch or dinner! Serve with loads of tomato ketchup and brown sauce, or a couple of rashers of some crispy, streaky bacon and lashings of maple syrup.
Ingredients
Scale
- 1 Large Egg
- 1/2 tbsp Milk
- Sea Salt
- Freshly Ground Black Pepper
- 2 Crumpets
- Splash Light Cooking Oil
Instructions
- Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.
- Place the crumpets in the egg mixture, flat side down for about a minute, then flip them over.
- Heat a splash of oil in a large, non-stick frying pan over a medium heat. Once the oil is shimmering, add the crumpets, flat side down.
- Spoon any leftover egg mixture into the holes on top of the crumpets until all the mixture is used up, or the holes won’t take any more egg.
- Once the crumpet is browned on the bottom, carefully flip each one. Cook again until brown and serve right away.